It’s a gray day here in Boulder and I decided some soup would be in order. Chicken Noodle Soup to be exact. So what’s a gluten free grain free girl to do for noodles? Zucchini. Yes, DIY zucchini noodles.
This recipe is super easy if you have chicken stock on hand. I keep several jars in the freezer and try to have one in the fridge ready to go as well. Just dice up some carrots, celery and other veggies of your choice and throw in those yummy zucchini noodles and you’ve got some good old fashioned, yet healthy modern chicken soup.
- Bring chicken stock to a boil in a medium pot, then reduce to a simmer
- Add celery and carrots to pot and simmer until tender, about 10-20 minutes
- Add zucchini noodles and cook a few more minutes
I’ve been sipping this soup all day long to stay warm and am looking forward to serving it to the boys when they return home from school this afternoon.
Bon Appétit is having a “virtual bake-off” in which they’re collecting holiday dessert recipes from food bloggers. I’ve entered my Tart and Tangy Cranberry Bars into the officially titled Bon Appétit Magazine Blog Envy Bake-Off.
Voting began yesterday, November 1st, 2009, and ends December 13th, 2009. If you like my Cranberry Bars, head on over and give them a vote by clicking on the picture of them on the Bon Appetite website. The Cranberry Bars are in a category called COOKIES, BARS and BROWNIES.
I spent a lot of time this past weekend making recipes from my gluten free cookbook and had great fun with it. We turned the holiday cookie recipe into Halloween themed treats using our spooky cookie cutters instead of the Christmas ones. It’s odd to me that a year after I wrote it, my children and I are still enjoying the recipes from The Gluten-Free Almond Flour Cookbook.